This web site could comprise affiliate hyperlinks and promoting in order that we are able to present recipes to you. Learn my privateness coverage.
A traditional and delightful dessert, this Swiss Roll Cake is a wealthy chocolate sponge full of pillowy whipped cream and coated in a chocolate ganache. This dessert just isn’t solely beautiful, it’s additionally extremely tasty and each chocolate lover’s dream!
I like to consider myself as a sort of cake connoisseur, which means I’ve made and sampled a LOT of sorts of cake after all. From birthdays to holidays to a enjoyable dinner, cake has a spot at all of them. This Swiss roll cake goes to be your new go-to cake for each event. A number of of my different recipes that I can’t get sufficient of are this Easter Cake, this Eclair Cake, and this Higher Than Something Cake!
Swiss Cake Roll
This Swiss roll cake isn’t any common chocolate cake! It’s SO mild and fluffy, and extremely moist. It must be the proper texture and thickness in order that it might probably roll into that stunning spiral with out tearing or crumbling. The key? Bitter cream and whipped egg whites! When you have by no means had a bitter cream cake (I’m in love with bitter cream pound cake), you’ll fall in love with this one.
What makes a Swiss roll cake so good? Properly, for starters, it’s full of fluffy whipped cream and topped with a silky clean chocolate ganache. I’m already in love! The opposite motive to do this cake is it’s completely attractive. It’s so enjoyable to chop into and to see the swirl of cake and filling. It’s a cake that everybody loves after they see it. You can too embellish the surface in a variety of enjoyable methods to ramp up the wow issue! It’s just like a jelly roll cake, so you probably have ever made one you’re already a professional at this!
Substances
A Swiss cake roll is less complicated than you could suppose. I’ve undoubtedly watched a variety of baking exhibits the place they needed to make this cake, and I really feel like they make it look more durable than it’s only for leisure! So overlook every little thing you’ve heard about this cake, it’s simpler than it sounds and the substances are quite simple. You make a bitter cream chocolate sponge cake, then whipped cream, and a scrumptious chocolate ganache. You could find the measurements beneath within the recipe card.
Cake Substances
- All-Function Flour: That is the best flour to work with for this recipe.
- Darkish Cocoa Powder: Darkish cocoa powder has a very deep taste that’s excellent on this cake.
- Baking Powder: This helps to leaven the cake and retains it mild and fluffy.
- Immediate Espresso: Espresso helps to deepen the chocolate taste, and provides a depth of taste you may’t get with out it!
- Salt: I add salt to assist steadiness out the candy flavors.
- Eggs: I at all times use massive grade A eggs in my recipes.
- Granulated Sugar: Your common pantry sugar.
- Bitter Cream: When you have by no means added bitter cream to a cake, you’ll love the flavour it provides! It truly makes the cake moister and richer, and also you want a very moist cake for this recipe so it doesn’t crack or crumble.
- Butter: Use unsalted butter. You’ll soften the butter, so that you don’t have to fret about it being room temperature.
- Vanilla Extract: It brings out the entire flavors within the cake.
Filling
- Heavy Whipping Cream: I like to make use of a excessive fats heavy cream for the perfect construction and taste.
- Powdered Sugar: That is to sweeten the whipped cream filling whereas maintaining it actually clean.
- Vanilla Extract: That is elective, however I really like so as to add just a little vanilla taste as a result of it brings out the entire flavors within the filling. I believe it brings the entire Swiss roll cake collectively.
Ganache
- Semi Candy Chocolate: You should utilize just about any sort of chocolate chips for a easy ganache. I favor semi candy because the whipped filling is absolutely candy. You could possibly use darkish chocolate or lighter chocolate for those who select.
- Heavy Cream: It will be significant that you just use heavy cream to get the suitable consistency and shine. It’s conventional on a Swiss roll cake.
Swiss Roll Cake Recipe
I really like this Swiss roll cake for thus many causes. It’s higher than a layered cake for those who ask me, since you get the filling in each chew! It’s not too candy, and it’s SO moist. I can eat only one slice and really feel completely happy. If you’d like ideas for making this Swiss roll cake much more particular, I share these beneath within the tip field.
Bake Swiss Roll Cake
- Prep: Preheat the oven to 350° and prep a 17×12 inch rimmed baking sheet by spraying it with non-stick baking spray and lining it with parchment paper. Make sure to let the parchment paper have not less than 1 inch overhang on all sides. Spray the parchment calmly with the non-stick baking spray.
- Combine Dry: In a medium bowl whisk collectively the flour, cocoa powder, baking powder, prompt espresso and salt. Put aside.
- Combine Moist and Dry: In a big bowl whisk collectively the egg yolks and sugar till effectively mixed and light-weight in coloration. Add within the bitter cream, butter and vanilla extract and whisk till mixed. Fold within the dry substances till simply mixed.
- Whip Egg Whites: In one other bowl whip the egg whites till stiff peaks type. Fold ⅓ of the whipped egg whites into the batter till mixed after which add the remainder and fold till simply barely mixed and no white streaks stay.
- Bake: Unfold the Swiss roll cake batter evenly into the ready pan and bake for 10-12 minutes, till the middle of the cake springs again when gently pressed on.
Roll Cake
- Cool and Mud: Let the Swiss roll cake cool for almost 2 minutes. In the meantime put together a clear kitchen towel by dusting it calmly with powdered sugar. As soon as the cake has cooled for two minutes and remains to be fairly sizzling, run a knife across the edges after which very rigorously and rapidly flip the cake out onto the kitchen towel. Rigorously and slowly peel again the parchment paper from the cake, ensuring to not tear the cake in any respect. Mud the cake with extra powdered sugar.
- Roll Cake: Ranging from the quick finish, use the towel to roll the nice and cozy cake snuggly so the towel is being rolled up inside it. Place the towel with the cake’s seam aspect down and let it cool fully, about an hour.
- Unroll: Gently unroll the cake from the kitchen towel. Make sure that not one of the cake sticks to the towel because it’s unrolled.
Whiped Cream Filling
- Whip Cream: Whip the cream, powdered sugar, and vanilla collectively till medium stiff peaks type.
- Add Cream to Cake: Unfold the cream over the cake, leaving about ½ inch border alongside one quick finish freed from cream.
- Roll Cake: Gently roll the cake up, rigorously pulling the towel off the surface of it as it’s rolled up.
- Wrap in Plastic Wrap: Rigorously wrap the Swiss roll cake with plastic wrap and chill for 2-3 hours, or in a single day.
- Unwrap: When able to serve, unwrap the cake and place on a cooling rack with parchment or wax paper beneath.
- Add Ganache to Prime: Put together the ganache and pour excessive of the cake. Let the ganache set earlier than rigorously transferring the cake from the rack to the serving plate.
Make Ganache
- Make Ganache: Place the chocolate in a small bowl. Warmth the cream within the microwave till steaming however not boiling, about 1 minute. Pour the new cream over the chocolate and let it sit for a couple of minutes. Use a whisk to mix the chocolate and cream till clean. Add ganache to prime of Swiss roll cake.
Suggestions for Making Swiss Roll Cake
This Swiss roll cake is beautiful by itself, however I like to take recipes and alter them up on a regular basis. You’ll be able to add additional flavors and designs to make this cake new each time.
- In regards to the Pan: You will want a 17inch x12inch pan for this recipe. That’s simply your customary massive cookie sheet, so hopefully you have already got one. I don’t like to make use of the jelly roll pan as a result of it’s simply barely bigger than this pan and also you received’t actually use it for anything!
- Taste the Whipped Cream: A technique so as to add extra enjoyable to this recipe is by flavoring the whipped cream. You’ll be able to add any zest or juice. You could possibly add items of fruit or just about any extract you need. I really like orange and chocolate collectively, so generally I add some orange juice and zest to the whipped cream. I additionally love utilizing freeze-dried fruit powders so as to add taste and coloration with out including additional liquid.
- Add a Jam: That is one other good way so as to add additional taste. I personally love apricot jam, home made strawberry jam, and peach jam. You’ll be able to unfold the jam on the cake earlier than including the whipped cream.
- Embellish the Outdoors: You should utilize stencils and mud powdered sugar in designs on the surface. I really like utilizing issues like edible paint and flowers. You can too make the surface appear to be a log for a Xmas log cake impact. There are such a lot of methods to make this cake stand out!
Storing Leftovers
This Swiss roll cake is so easy to retailer! As a result of it’s coated in a ganache, it doesn’t dry out as rapidly as your common cake with layers. When you pour the ganache excessive, you want as little touching the surface as potential or it’ll pull the ganache off.
- Within the Fridge: When you minimize into your cake, make certain to press plastic wrap on the ends in order that piece doesn’t dry out. You can too minimize your entire log into slices and put a chunk of wax paper on both aspect and stack them on their sides. Retailer within the fridge for as much as 4 days.
Cake
-
Preheat the oven to 350° and prep a 17×12 inch rimmed baking sheet by spraying it with non-stick baking spray and lining it with parchment paper. Make sure to let the parchment paper have not less than 1 inch overhang on all sides. Spray the parchment calmly with the non-stick baking spray.
-
In a medium bowl whisk collectively the flour, cocoa powder, baking powder, prompt espresso and salt. Put aside.
-
In a big bowl whisk collectively the egg yolks and sugar till effectively mixed and light-weight in coloration. Add within the bitter cream, butter and vanilla extract and whisk till mixed. Fold within the dry substances till simply mixed.
-
In one other bowl whip the egg whites till stiff peaks type. Fold ⅓ of the whipped egg whites into the batter till mixed after which add the remainder and fold till simply barely mixed and no white streaks stay.
-
Unfold the cake batter evenly into the ready pan and bake for 10-12 minutes, till the middle of the cake springs again when gently pressed on.
-
Let the cake cool for almost 2 minutes. In the meantime put together a clear kitchen towel by dusting it calmly with powdered sugar. As soon as the cake has cooled for two minutes and remains to be fairly sizzling, run a knife across the edges after which very rigorously and rapidly flip the cake out onto the kitchen towel. Rigorously and slowly peel again the parchment paper from the cake, ensuring to not tear the cake in any respect. Mud the cake with extra powdered sugar.
-
Ranging from the quick finish, use the towel to roll the nice and cozy cake snuggly so the towel is being rolls up inside it. Place the towel with the cake’s seam aspect down and let it cool fully, about an hour.
-
Gently unroll the cake from the kitchen towel. Make sure that not one of the cake sticks to the towel because it’s unrolled.
Filling
-
Whip the cream, powdered sugar, and vanilla collectively till medium stiff peaks type.
-
Unfold the cream over the cake, leaving about ½ inch border alongside one quick finish freed from cream.
-
Gently roll the cake up, rigorously pulling the towel off the surface of it as it’s rolled up.
-
Rigorously wrap the cake with plastic wrap and chill for 2-3 hours, or in a single day.
-
When able to serve, unwrap the cake and place on a cooling rack with parchment or wax paper beneath.
-
Put together the ganache and pour excessive of the cake. Let the ganache set earlier than rigorously transferring the cake from the rack to the serving plate.
Ganache
-
Place the chocolate in a small bowl. Warmth the cream within the microwave till steaming however not boiling, about 1 minute. Pour the new cream over the chocolate and let it sit for a couple of minutes. Use a whisk to mix the chocolate and cream till clean.
Serves: 8
Energy543kcal (27%)Carbohydrates46g (15%)Protein8g (16%)Fats38g (58%)Saturated Fats23g (115%)Polyunsaturated Fats2gMonounsaturated Fats10gTrans Fats0.3gLdl cholesterol164mg (55%)Sodium198mg (8%)Potassium337mg (10%)Fiber3g (12%)Sugar32g (36%)Vitamin A1155IU (23%)Vitamin C0.4mgCalcium99mg (10%)Iron3mg (17%)
All dietary info is predicated on third celebration calculations and is barely an estimate. Every recipe and dietary worth will range relying on the manufacturers you utilize, measuring strategies and portion sizes per family.
